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Delicious Smoked Corned Beef Brine

Delicious Smoked Corned Beef Brine
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Discover how to create a delicious smoked corned beef brine that infuses beef with perfect tenderness and rich smoky flavors. This easy homemade brine recipe uses simple pantry staples and aromatic spices to elevate your corned beef, making it ideal for St. Patrick’s Day, family dinners, or special gatherings.

Ingredients

Brine Base

  • Water – enough to fully submerge the brisket (approx. 2-3 quarts)
  • Kosher Salt – 1 cup
  • Brown Sugar – 1/2 cup
  • Pink Curing Salt (Prague Powder #1) – 1 teaspoon (optional but recommended)

Aromatics and Spices

  • Pickling Spices (mustard seeds, peppercorns, coriander, bay leaves) – 2 tablespoons
  • Garlic Cloves – 4 to 6, smashed
  • Black Tea Bags or Smoked Tea – 2 bags

Optional Variations

  • Crushed Red Pepper Flakes or Cayenne – to taste (for spice)
  • Fresh Rosemary or Thyme – 1-2 sprigs (for herbal infusion)
  • Smoked Paprika or Liquid Smoke – 1 teaspoon (for enhanced smoky flavor without tea)

Instructions

  1. Prepare the Brine Base: In a large pot, combine water, kosher salt, brown sugar, and pink curing salt if using. Stir over medium heat until all solids dissolve completely, creating a clear and balanced brine.
  2. Add Aromatics and Spices: Turn off the heat and add pickling spices, smashed garlic cloves, and black tea bags. Let the mixture steep for about 30 minutes to release deep smoky and spicy flavors.
  3. Cool the Brine Completely: Allow the brine to cool to room temperature, then refrigerate until fully chilled. This step prevents partially cooking the beef when submerged.
  4. Brine Your Corned Beef: Place your fresh beef brisket in a container or brining bag and pour the chilled brine over it. Ensure the meat is fully submerged, weighing it down if necessary.
  5. Refrigerate and Cure: Seal the container and refrigerate for 5 to 7 days, flipping the beef halfway through for even curing and maximum flavor absorption.

Notes

  • Use filtered water to avoid off-flavors in your brine.
  • Keep the beef chilled consistently between 34-40°F to prevent spoilage during curing.
  • Taste-test your brine before chilling to adjust spice levels as preferred.
  • Allow the full curing time; patience results in more tender and flavorful meat.
  • Use non-reactive containers such as glass, stainless steel, or food-safe plastic for brining.
  • Omit pink curing salt if desired, but note the color and safety differences.

Nutrition

Keywords: smoked corned beef, corned beef brine, homemade corned beef, smoked meat, brining recipe, St. Patrick's Day recipe

Find it online: https://eazyummy.com/delicious-smoked-corned-beef-brine/